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I finally made the beer can chicken served with potatoes* and boiled corn on the cob.  The beer can chicken was disappointing.  I followed the instructions complete with garlic cloves, rosemary, lemon, and beer in the tray.  More lemon, rosemary, and butter in the neck of the bird.   I put a sprig of fresh rosemary in the beer can. The bird was lightly salted and peppered.  The end result was a juicy bird with nicely bbq skin but it was nothing special.  There wasn't even a hint of the flavours.  I've done chicken before with beer and there is always a beer smell when cooking and a hint of the beer afterwards but but not this time.  It is a novel way to cook a chicken on the bbq.  It had nice eye appeal. * drizzled with olive oil, sprinkled with Montreal spice, wrapped in foil, then cooked on bbq We had a campfire later in the evening.  I tossed a couple of cobs of corn into the fire to roast for a snack.  Drizzled with butter and a light sprinkling of salt - now that's the way to enjoy corn on the cob!

time.  It is a novel way to cook a chicken on the bbq.  It had nice eye appeal. That's about all it has.  Just a novel gimmick to keep the drunk bbq'ers off the street. nb

I finally made the beer can chicken served with potatoes* and boiled corn on the cob.  The beer can chicken was disappointing.  I followed the instructions complete with garlic cloves, rosemary, lemon, and beer in the tray.  More lemon, rosemary, and butter in the neck of the bird.   I put a sprig of fresh rosemary in the beer can. The bird was lightly salted and peppered.  The end result was a juicy bird with nicely bbq skin but it was nothing special. That's kind of been the consensus over on alt.food.barbecue, that beer-canning doesn't do much for you. I find that besides the flavor, it doesn't really do anything for the meat itself and is a significant pain to deal with. Besides, the upright position makes it impossible to cook on a Weber kettle. I just go with a brined bird on its back, with the charcoal off to each side (the Weber charcoal holders help). I run it pretty hot, the skin gets reasonably crispy, very nice. Brian

I just go with a brined bird on its back, with the charcoal off to each side (the Weber charcoal holders help). I run it pretty hot, the skin gets reasonably crispy, very nice. Do you put the bird right on the grill?  I've done it roast syle on the bbq and on the rotisserie but not a whole chicken right on the grate. - Ukryj cytowany tekst -- Pokaż cytowany tekst - Brian

time.  It is a novel way to cook a chicken on the bbq.  It had nice eye appeal. That's about all it has.  Just a novel gimmick to keep the drunk bbq'ers off the street. ...and at home, working with highly flammable materials and matches, where they should be. Bob M.

time.  It is a novel way to cook a chicken on the bbq.  It had nice eye appeal. That's about all it has.  Just a novel gimmick to keep the drunk bbq'ers off the street. ....and at home, working with highly flammable materials and matches, where they should be. Nope, still managed to start a campfire.  Not sure whether I was quite sober but the end effect was good PS. I'm kidding.  I was quite sober and we had a wonderful campfire.  I didn't manage to burn any neighouring houses down, at least I don't think I did.  We might not have to cut the grass for a month or so in the general area of the campfire.  The corn tasted good though so that's all what matters. You give your neighbour a nice roasted corn of cob drizzling in butter while his house is burning and nothing matters not even the house! PPS. I'm kidding - Ukryj cytowany tekst -- Pokaż cytowany tekst - Bob M.